Pumpkin Apple Tart

Pumpkin and Apple, together they are better and simply delicious. This Pumpkin Apple Tart just may be a favorite for your family.

I love apples and I love pumpkins, and together I love them more!

Make this one for all of your vegan family and friends you have coming for Thanksgiving or make and take if you’re vegan so you’ll be sure there will be dessert for you.

Not only is this vegan, it’s gluten-free and easy, let me repeat, easy to make.

My sister-in-law mentioned that she may be gluten intolerant because she has been having problems when consuming some grains. So I thought I would make a gluten-free dessert. This is my first gluten-free crust ever and I’m quite surprised at how well it turned out.

I used Bob’s Red Mills Gluten-Free 1:1 Baking Flour, no this is not a sponsored post, I’m just sharing an awesome product that makes baking gluten-free so much easier. No need to mix this and that, it’s done for you.

My first go with this yielded a down right crumbly crust mess. I played with the ingredients and I had the flakey crust I wanted. This crust recipe will give you enough to make two 9-inch tarts or one 9-inch tart and 4 to 6 small 4-inch tarts or 10 to 12 small 4-inch tarts, your choice.

My first go round I mixed everything by hand, but the second time I used my handy-dandy food processor. When it’s time to press the dough out in the tart pan if you have small children this would be a great time to include them. It’ll be like playing with playdough.

After tossing the sliced apples with sugar and pumpkin pie spice, simply arrange the apple slices in the tart shell, spread the pumpkin mixture and bake. My first time making this I used tapioca starch as the thickener and it was too slimy, so I switched to arrowroot, much, much better.

This is a simple and easy recipe, the hardest part is waiting for the tart to cool before devouring these scrumptious desserts.

Instructions

Place flour, salt, and butter in the food processor and pulse while adding water a little at a time.

When dough starts to come together and is still a bit crumbly, transfer dough to a floured surface and pat together with floured hands. Dough may be crumbly but will come together when squeezed between your fingers.

Divide dough in half and place one half into a 9-inch tart pan with a removable bottom.

Press dough into pan and up the sides with the tips of your fingers.

Use the other half to make 6 to 8 4-inch tarts or another 9-inch tart. I lightly oiled my 4-inch tart pans becauce they did not have a removable bottom, to make removing them from the pan easier. Set dough aside while you slice and mix together the pumpkin mixture.

Peel and thinly slice apples, place in a large bowl, sprinkle on the sugar and pumpkin pie spice, toss to coat.

In a medium bowl, whisk together pumpkin puree, brown sugar, natural sugar, pumpkin pie spice, almond milk, vanilla until well combined. Add the arrowroot and whisk until well combined and there are no lumps.

Arrange apples on the tarts and spread 1 to 1 1/2 tablespoon pumpkin mixture over the small 4-inch tarts, use the remaining mixture over the large tart. If making two 9-inch tarts just divide the mixture between the two.

Bake tarts on a parchment lined baking pan for 20 to 25 minutes. Pumpkin mixture may be slightly jiggly but will set as it cools.

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I used to hate pumpkin; now I love it!!! I love how you paired pumpkin with apple! Genius! Bob’s Red Mill is my go to brand, due to the hubby’s gluten sensitivity! Thanks for sharing! Enjoy your Holiday!

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Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a no flesh eating vegetarian who loves to run, cook and eat good wholesome food, living a healthy lifestyle has always been important to me. Read More…